Preheat your oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan to prevent sticking.

In a large mixing bowl, combine the white cake mix, water, vegetable oil, and eggs. Using an electric mixer or whisk, beat the mixture until smooth and well combined, about 2 minutes.

Pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the white chocolate filling. In a medium saucepan over low heat, melt the white chocolate chips, stirring regularly until smooth. Once melted, remove from heat and allow to cool slightly.

When the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Use a toothpick or skewer to poke holes all over the cake, making sure to go deep but not all the way through.

Pour the sweetened condensed milk evenly over the top of the cake, ensuring some seeps into the holes. Then, drizzle the melted white chocolate over the cake as well.

Allow the cake to cool to room temperature and then refrigerate for at least 2 hours, preferably overnight, to let the flavors meld.

Just before serving, whip the heavy cream in a mixing bowl using an electric mixer until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Spread the whipped cream over the top of the chilled cake and garnish with fresh raspberries, if desired.

Slice and serve chilled. Enjoy your delicious White Chocolate Raspberry Poke Cake!